Preheat oven to 350 degrees F and spray a standard 12 slot non stick muffin tin with cooking spray. Set aside.

Roll out pie crusts side by side on a clean surface.

Use a 4.5 inch round cookie cutter to cut out 4 circles from each of the pie crusts (8 total rounds).

Combine remaining dough together and roll back out to cut 4 more rounds from. You will end up with 12 rounds of pie crust.

Gently press one round into one muffin slot, then repeat with remaining 11 slots. Set aside.

In a large bowl, whisk together pumpkin, condensed milk, eggs, vanilla, cinnamon, ginger, nutmeg, cloves, and salt.

Fill each pie crust evenly with the mixture. I used a cookie scoop.

Bake in preheated oven for 30-40 minutes, or until the filling is cooked and no longer jiggly.

Cool completely.

Store in an airtight container in the fridge until ready to serve.

Serve with cool whip and enjoy!

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